Tender Braised Pot Roast

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 6
★★★★★
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This Tender Braised Pot Roast is your go-to for a hearty and satisfying meal that's perfect for family gatherings or cozy dinners. With its rich flavors and melt-in-your-mouth texture, it's sure to become a favorite in your recipe collection.

Ingredients for Tender Braised Pot Roast

The star of the show is the beef chuck roast — it's a cut that's perfect for slow cooking, resulting in tender, flavorful bites. Olive oil is used for browning, adding a slight richness. Onion and garlic bring a depth of flavor and aroma that forms the base of the dish. Carrots and potatoes not only add heartiness but also soak up all those delicious juices, becoming wonderfully tender. Beef broth and red wine marry together to create a luscious cooking liquid that elevates the dish. Tomato paste adds a subtle tang and color, while thyme and rosemary infuse the roast with earthy, herbal notes. A good pinch of salt and pepper rounds out the seasoning beautifully.

Tips & Tricks

  • For extra flavor, marinate the beef in the fridge overnight with the seasoning.
  • Use a good quality dry red wine for a richer taste.
  • If you want a thicker sauce, remove the meat and veggies, and simmer the liquid on the stove to reduce.

Serving Suggestions

This pot roast pairs beautifully with a simple green salad tossed in a light vinaigrette. You could also serve it with crusty bread to mop up all the delicious sauce. If you’re looking to elevate the meal, a glass of the same red wine used in cooking would be a perfect match.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can use a brisket or round roast, but cooking times may vary.
Can I make this in a slow cooker?
Absolutely! Follow the same steps, but instead of transferring to an oven, use a slow cooker on low for 8 hours.

Tender Braised Pot Roast Recipe Walkthrough

First things first, get your oven preheating to 350°F. While that's warming up, take your beef chuck roast and give it a generous seasoning of salt and pepper on all sides. Trust me, this is where you start building flavor.

Grab a large Dutch oven and pour in about 2 tablespoons of olive oil. Heat it over medium-high until it's shimmering. Carefully place your roast in the pot and let it brown. This should take about 4-5 minutes per side. You're not just cooking the meat here; you're creating a lovely crust that locks in flavor. Once browned, set the roast aside for a moment.

In the same pot, toss in your sliced onions and minced garlic. Sauté them for a couple of minutes until they're soft and fragrant. Then, stir in tomato paste and let it cook until it darkens slightly. This step adds a depth of flavor that's worth the extra minute or two.

Now, pour in the red wine. Use a wooden spoon to scrape up all those flavorful bits stuck to the bottom. This is where the magic happens! Add in the beef broth, carrots, potatoes, thyme, and rosemary. Give everything a good stir to combine.

Gently return the roast to the pot, making sure it's nestled among the vegetables and mostly submerged in the liquid. Bring the pot to a gentle simmer, cover it with a lid, and transfer it to your preheated oven.

Now, let the oven work its magic. Cook the roast for 3-4 hours. You’ll know it’s done when the meat is tender and can be pulled apart with a fork. Remove the pot from the oven and let it rest for about 15 minutes before slicing and serving.

Why You'll Love This Recipe

  • Perfect balance of savory and aromatic flavors.
  • Makes use of a single pot for easy cleanup.
  • Slow-cooked to perfection, ensuring tender, juicy meat.
  • Includes veggies for a complete meal.

Ingredients

3 lbs beef chuck roast
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
4 carrots, cut into chunks
4 potatoes, quartered
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
2 tsp dried thyme
2 tsp dried rosemary
Salt and pepper to taste

Step-by-step Instructions

1. Preheat oven to 350°F.
2. Season the beef chuck roast with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat.
4. Add the roast and brown on all sides, about 4-5 minutes per side.
5. Remove the roast and set aside.
6. In the same pot, add sliced onions and minced garlic; sauté for 2-3 minutes.
7. Stir in tomato paste, cooking until it darkens slightly.
8. Pour in red wine, scraping up browned bits from the bottom.
9. Add beef broth, carrots, potatoes, thyme, and rosemary.
10. Return the roast to the pot, ensuring it is mostly submerged.
11. Bring to a simmer, then cover and transfer to the preheated oven.
12. Cook for 3-4 hours, or until the meat is tender and falls apart easily.
13. Remove from oven and let rest for 15 minutes before slicing and serving.

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